大米生料浅盘甜酒曲生产工艺总结  

Summary of the Production Techniques of Jiuniang Starter by Uncooked Rice

作　　者：杜鑫 

机构地区：[1]贵州省轻工业科学研究所,贵州贵阳550007

出　　处：《酿酒科技》2014年第12期60-62,共3页Liquor-Making Science & Technology

摘　　要：介绍了大米生料制作甜酒曲的工艺用水及采取的措施,通过加入辣蓼草煮沸熬汁后加入生料大米粉中,对其辣蓼草的量,汁水加入量,以及对制曲原料的要求、培养室温、品温等与熟料制曲工艺进行了工艺总结。In this paper, the water used for the production of Jiuniang starter by uncooked rice and its treatment were introduced. Boiling water pepper juice was added in uncooked rice powder, and the use level of water pepper and the adding level of boiling juice were introduced. Besides, the requirements of starter-making raw materials, culture room temperature, and product room temperature were summed up. （Trans. by YUE Yang）

关 键 词：根霉种曲 生料甜酒曲 辣蓼草 抑促剂 食品安全 

分 类 号：TS261.1[轻工技术与工程—发酵工程]